MAKE AHEAD: The vinaigrette needs to sit for 1 hour so the flavors can blend. It can be refrigerated for up to 5 days; you'll have some left over. From Michael Friedman, chef of the upcoming Red Hen restaurant in Washington, D.C.'s Bloomingdale neighborhood.

For the vinaigrette: Use a mortar and pestle or a mini food processor to process the anchovies and capers into a paste. Whisk or blend in the mustard, vinegar, lemon juice and pepper, then add the oil in a slow, steady stream, whisking or blending to form an emulsified vinaigrette.

Place the minced shallot in a bowl, then pour the vinaigrette over it, stirring just to combine. Cover and refrigerate for 1 hour to let the ingredients marry. Taste, and season with salt if needed.

Use immediately or refrigerate for up to five days.

For the salad: Combine the radicchio, endive, escarole, fennel and radish in a large mixing bowl. Add the shaved cheese, if using, and the almonds. Pour 1/2 cup of the vinaigrette over the salad and toss to coat evenly, then divide among individual plates, creating tall piles. Garnish each portion with some of the orange. Serve right away.